Title Tol4Food - Transfer of knowledge and training for European traditional food producers related to innovative quality control methodologies
Project Number 2011-1-RO1-LEO05-15317
Product Five traditional food products description sheets
Title Five traditional food products description sheets
Product Type others
Description In the Task 2.2. Establishing quality criteria in order to reveal the uniqueness, more than five description files were developed for some traditional food products, well-known and consumed. In Romania, IBA developed a sensory description sheet for traditional sugar-free plum jams as one of the product well appreciated by consumers. Differences between eight brands of sugar-free traditional Romanian plum jam from physico-chemical and sensorial aspects were studied to understand the consumers’ preferences and choices. Eight sugar-free traditional plum jam samples available in the Romanian market were characterized in terms of physico-chemical and texture analysis using instrumental means. Appearance, color, taste, sweet degree, degree of sour, smell, consistency, adhesion, after-taste and overall acceptability attributes were evaluated by sensory analysis. Hedonic analysis of sugar-free plum jams was carried by an untrained panel of 45 evaluators, using a hedonic scale of 9 points for overall acceptability. Further, a quantitative descriptive test (QDA) was used to determine the intensity of several attributes in the samples: appearance, color, taste, sweet degree, degree of sour, smell, consistency, adhesion and after-taste. 10 trained panelists were involved in this evaluation, scoring the attributes from 1 (low intensity) to 5 (high intensity). The most appreciated sample as “traditional sugar-free jam” had: a good taste, a moderate sweet degree, a very dark color, a moderate degree of sour, a good balance sweet-sour, a very hard consistency and a persistent flavour after eating. The results will be the subject of a scientific article in the writing status. CTC from Spain elaborated descriptive sheets (available in Spanish language) for pisto - a product based on tomatoes, peppers, sometimes eggplant, etc., really similar to Romanian zacuska, for meat balls and for artichoke and iberian ham. P3-UCP-ESB developed descriptive sheets for five different Portuguese traditional cheeses: Requeijão Serra da Estrela; Sao Jorge dos Açores; Azeitão; Queijo Serpa DOP and Queijo rrincho Velh as well as for three brands of traditional wines: Vinho Espumante Tinto Bruto, Vinho Verde Branco Alvarinho 2010 and Vinho Tinto Doc Douro 2006. The traditional cheeses (from soft to hard cheeses) were evaluated based on the following properties: external appearance, inner aspect, texture in the mouth, smell / odor, taste, flavor, after taste. Task 2.2. was finalized.
Target group Researchers, VET system, SMEs
Result Descriptive sheets
Area of application Sensory analysis of traditional foods.